My South African cuisine series continues today with a cauliflower-curry soup. I have never had cauliflower soup before attending this class. In fact, when I think about it, I haven’t had that much cauliflower in my life. Back at home, in Poland, the standard way of eating cauliflower, involved boiling it and drowning it in browned butter and bread crumbs (very delicious indeed). All other ways of cooking cauliflower were completely ignored and since one can only eat so much of boiled cauliflower with butter, in the past decade, I did not have cauliflower too often… which is a shame, because while doing some research on cauliflower, I have discovered that it is one of those magic foods, with extremely high nutritional content and all sorts of anti-inflammatory and anti-cancer properties. In short, even if you are anti-cauliflower, it (together with its buddy, broccoli) should be a regular staple in your diet. Cauliflower shouldn’t be boiled for too long, in order not to lose its nutritional value… it is, of course, difficult to get away with not boiling it when you make a soup. So let’s just say that this soup will be featured for its taste, while I’ll look into preparing cauliflower in other ways.
1 Tbs (Thai) curry
2 stalks of lemon grass
1 big carrot
80g (2.8oz) ginger
500ml (2 cups) stock
200ml (1 cup) orange juice
300ml coconut (1 1/4 cups) milk
1/2 bunch coriander, finely chopped
salt, pepper, sugar
Remove leaves from the cauliflower and cut the head into small florets. Peel and dice the onion, carrot and the ginger. Smash the lemon grass stalks with a hammer and chop coriander. Add oil, onions and ginger to a medium size pot and fry for about 5 minutes till the onions are translucent. Add carrots, the cauliflower and curry and fry for another 2-3 minutes. Add the stock, the orange juice and the lemon grass and let it cook for 20-30 minutes. Take out the lemongrass and puree the soup with a hand-held blender. Add the coconut milk and stir well. Season with salt and pepper and serve sprinkled with fresh coriander (or with balsamic vinegar and beetroot sprouts, if you want it to look as cool as it does in the picture).
Adapted from: Kochschule Düsseldorf